This rich and creamy soup is perfect for any occasion. Try it as a snack on a chilly afternoon, have a small portion of it before a meat-based dinner or try it on your family so they can appreciate your soup-making abilities! You don’t have to use Stilton here but if you can get some of that amazing English blue cheese it’s totally worth it. Stilton is amazing! If not, then try another kind of blue cheese and the recipe will come out similar. As well as the broccoli and cheese, you are going to need leek, potato, celery, butter, and stock to make this , so you can imagine the end results – a creamy, rich-tasting soup.

After cooking the onions you will be adding the leek, celery and potato along with some butter. Next you add the broccoli and then you can puree the soup in the blender. After this, add the Stilton or whatever blue cheese you decide to use. Don’t worry about lumps where the cheese doesn’t quite dissolve, because those are fine in this soup. This thick, rich soup is great served with crusty white bread to mop up absolutely every drop.

Stilton cheese is English and it comes in 2 varieties – blue and white – although the white is largely unknown (even in England). Stilton is produced in England, in Derbyshire, Nottinghamshire and Leicestershire. Legend has it that Cooper Thornhill, a cheese seller, discovered Stilton in 1730 while visiting a farm close to Melton Mowbray in Leicestershire. He loved it right away and began to sell it. The rest is history and this cheese has been popular ever since. In order to be officially known as Stilton, a cheese must have its own coat or crust, not be pressed, have a ‘Stilton’ flavour, have blue veins coming out from the centre, have a fat content of about 35%, and have at least 48% milk fat content in the dry matter. Continue reading →